CN110353031A - A kind of instant blueberry freeze-drying fruit preparation method - Google Patents
A kind of instant blueberry freeze-drying fruit preparation method Download PDFInfo
- Publication number
- CN110353031A CN110353031A CN201810616836.2A CN201810616836A CN110353031A CN 110353031 A CN110353031 A CN 110353031A CN 201810616836 A CN201810616836 A CN 201810616836A CN 110353031 A CN110353031 A CN 110353031A
- Authority
- CN
- China
- Prior art keywords
- temperature
- blueberries
- heating plate
- fruit
- lyophilized
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of instant blueberries, and fruit preparation method is lyophilized, and using blueberries as raw material, is chosen fruit, impurity elimination, aqueous solution of chlorine dioxide disinfection, pre-cooling, the taking-up at 5.0%~7.0% of vacuum freeze drying to moisture content of material.Computer program heating control temperature of heating plate is used during vacuum freeze drying, heating plate temperature-rise period presses function F=Fl+k×(t/t1)2It carries out, F is heating t moment temperature of heating plate, t=0~tl, unit min；Total time tl=1200~1450min, heating plate initial temperature F1=30~35 DEG C, final temperature F2=50~60 DEG C；K=(F2‑F1).Fruit is lyophilized using aluminum foil bag packaging blueberry, the room temperature lower shelf-life was more than 2 years.Fruit is lyophilized in the blueberry as prepared by the present invention, has saved blueberries nutritional ingredient from damage, direct-edible, suitable industrialized production suitable with fresh fruit state, taste after rehydration is good and rehydration.
Description
Technical field
The present invention relates to a kind of instant blueberry freeze-drying fruit preparation method, in particular to using blueberries fresh fruit as raw material, through clear
It the pre-treatments such as washes, sterilize, being pre-chilled, a kind of instant blueberry for saving blueberries nutrition from damage is prepared using vacuum freeze-drying method
Fruit is lyophilized.
Background technique
Blueberry, the fruit of the perennial machaka of Ericaceae Vaccinium.Skin is in sea blue color, sweet and sour succulence.It is known as
One of five big gold small berries.
Blueberry is rich in procyanidine, anthocyanidin, vitamin E, vitamin A and various trace elements, has Immune enhancement, bright
Mesh and relieving eye strain effect.
Blueberries thin skin, 80% or more water content, while sugared part also rich in and pectin, it is mature after perishable mildew,
Not storage tolerance.
The traditional preparation methods of blueberry dried fruit are 1. hot-air seasonings；2. sugaring+hot-air dewatering.
Many functional materials in blueberry, such as procyanidins and most of vitamin are water-soluble substances, are used
When being dehydrated after the method progress sugaring of (5-2), most of nutriment can go out moisture content with stain, be lost, and to add preservative.
The disadvantage of (5-1) is that high-temperature oxydation destruction nutrition is serious, and fruit color exhausts change and does hard.
The present invention does not influence nutritional ingredient of blueberry pulp itself, keeps former fruit color, smell and taste, and outer crisp interior shortcake is in good taste.
Other compositions are not added while improving the reproducibility after its moisture absorption significantly.
Scape technical description paragraph.
Summary of the invention
It is an object of the invention to overcome prior art effective efficiency composition in blueberry process to be easy to be lost and break
Bad disadvantage and appearance, poor taste；A kind of nutrition is provided to save from damage and can be all with the color, smell and taste of long-term preservation and mouthfeel
Fruit preparation method is lyophilized in good, the good instant blueberry of reproducibility.
Technical scheme is as follows: using blueberries as raw material, being chosen fruit, impurity elimination, aqueous solution of chlorine dioxide disinfection, true
Vacuum freecing-dry.Temperature programming control material heating temperature and rate of drying, drying is used to terminate during vacuum freeze drying
Moisture content takes out blueberries at 5%~7% afterwards.It is packed using aluminum foil bag, the room temperature lower shelf-life was more than 2 years.The fruit retains
The nutriment of blueberry fresh fruit is suitble to industrialized production.
The present invention, the specific steps of which are as follows:
(1) using fresh blueberries as raw material, impurity removing is removed；
(2) 50~l00ppm aqueous solution of chlorine dioxide is prepared, 3-5min is wherein impregnated into the blueberries merging of select, is dripped
It does spare；
(3) blueberries are fitted into lyophilized plate to be put into -35 DEG C or less freezers and 180-240min is pre-chilled；
(4) refrigerator is opened, water vessel refrigerant temperature is made to reach -30 ~ -40 DEG C；Temperature of heating plate during vacuum freeze drying
Using computer controlled automatic temperature programming, temperature-rise period is carried out by function F=F1+k × (t/t1) 2, in formula: F is heating t
Moment temperature of heating plate, t=0~t1, unit min；Total time tl=1000~1200 min, heating plate initial temperature
F1=30~35 DEG C, F2=50-60 DEG C of final temperature；K=(F2-F1)；
(5) blueberries being pre-chilled are put into vacuum freeze drier, open vacuum pump；When vacuum degree in vacuum chamber is equal to 50Pa
Startup program temperature program simultaneously starts timing, and entire drying process keeps vacuum degree is small to be equal to 50Pa；
(6) after blueberries freeze-drying, moisture content of material removes material between 5.0%~7.0%, and rapidly
Freeze drier is packed into aluminium film packaging bag.
The present invention has the positive effect that: using ClO 2 solution to the processing that carries out disinfection, guaranteeing final products
Edible safety；Vacuum degree is small be equal to 50Pa in the case where, whole fruit is dried, avoid the spilling of pectin and sugared part and
Adhesion is generated, the dispersibility of dry fruit is very good.Using the dry required temperature of temperature programming process control, moisture is enable to exist
Lyophilization is carried out under controllable speed, avoids the mutation of heating rate and fruit outer layer is made to generate compacted zone and influence moisture
Rate of sublimation.
Fruit is lyophilized in the blueberry as prepared by the present invention, has saved blueberries nutritional ingredient from damage, after rehydration is good and rehydration with it is fresh
Fruity road is suitable, is suitable for industrialized production.
Specific embodiment
Embodiment 1
Mature fresh blueberries 20kg is taken, impurity removing is removed, immersion concentration is l00ppm aqueous solution of chlorine dioxide 3min, is drained standby
With.
Blueberries are fitted into lyophilized plate to be put into -40 DEG C or less freezers, 240 min are pre-chilled.
Refrigerator is opened, water vessel refrigerant temperature is made to reach -30 ~ -40 DEG C；Temperature of heating plate during vacuum freeze drying
Using computer controlled automatic temperature programming, heating plate temperature-rise period is carried out by function F=Fl+k × (t/t1) 2, and F is heating
T moment temperature of heating plate, t=0~tl, unit min；Total time t1=1000min, heating plate initial temperature F1=30 DEG C,
Final temperature F2=60 DEG C: k=30.
The blueberries being pre-chilled are put into vacuum freeze drier, open vacuum pump；It is equal to 50pa to vacuum degree in vacuum chamber
When startup program temperature program and start timing, entire drying process keeps vacuum degree is small to be equal to 50Pa, blue after about 1200min
The freeze-drying of certain kind of berries fruit terminates, and after blueberries are freeze-dried, moisture content of material is between 5%~7%, and rapidly by object
Material removes freeze drier, is packed into aluminium film packaging bag.
Embodiment 2
Mature fresh blueberries 20kg is taken, impurity removing is removed, immersion concentration is 50ppm aqueous solution of chlorine dioxide 5min, is drained standby
With.
Blueberries are fitted into lyophilized plate to be put into -40 DEG C or less freezers, 240 min are pre-chilled.
Refrigerator is opened, water vessel refrigerant temperature is made to reach -30 ~ -40 DEG C；Temperature of heating plate during vacuum freeze drying
Using computer controlled automatic temperature programming, heating plate temperature-rise period is carried out by function F=Fl+k × (t/t1) 2, and F is heating
T moment temperature of heating plate, t=0~t1, unit min；Total time tl=1100min, heating plate initial temperature Fl=30 DEG C,
Final temperature F2=55 DEG C: k=25.
The blueberries being pre-chilled are put into vacuum freeze drier, open vacuum pump；It is equal to 50pa to vacuum degree in vacuum chamber
When startup program temperature program and start timing, entire drying process keeps vacuum degree is small to be equal to 50Pa, blue after about 1300min
The certain kind of berries fruit freeze-drying terminate, blueberries be freeze-dried after, moisture content of material between 5.0%~7.0%, and rapidly
Material is removed into freeze drier, is packed into aluminium film packaging bag.
Embodiment 3
Mature fresh blueberries 20kg is taken, impurity removing is removed, immersion concentration is 75ppm aqueous solution of chlorine dioxide 4min, is drained standby
With.
Blueberries are fitted into lyophilized plate to be put into -40 DEG C or less freezers, 180 min are pre-chilled.
Refrigerator is opened, water vessel refrigerant temperature is made to reach -30 ~ -40 DEG C；Temperature of heating plate during vacuum freeze drying
Using computer controlled automatic temperature programming, heating plate temperature-rise period is carried out by function F=Fl+k × (t/t1) 2, and F is heating
T moment temperature of heating plate, t=0~tl, unit min；Total time tl=1200min, heating plate initial temperature F1=34 DEG C,
Final temperature F2=58 DEG C: k=24.
The blueberries being pre-chilled are put into vacuum freeze drier, open vacuum pump；It is equal to 50pa to vacuum degree in vacuum chamber
When startup program temperature program and start timing；Entire drying process keeps vacuum degree is small to be equal to 50Pa, indigo plant after about 1400min
The certain kind of berries fruit freeze-drying terminate, blueberries be freeze-dried after, moisture content of material between 5.0%~7.0%, and rapidly
Material is removed into freeze drier, is packed into aluminium film packaging bag.
Embodiment 4
Mature fresh blueberries 20kg is taken, impurity removing is removed, immersion concentration is 100ppm aqueous solution of chlorine dioxide 3min, is drained standby
With.
Blueberries are fitted into lyophilized plate to be put into -40 DEG C or less freezers, 240 min are pre-chilled.
Refrigerator is opened, water vessel refrigerant temperature is made to reach -30~-40 DEG C；Heating plate during vacuum freeze drying
Temperature uses computer controlled automatic temperature programming, and heating plate temperature-rise period is carried out by function F=Fl+k × (t/t1) 2, and F is
Heat up t moment temperature of heating plate, t=0~tl, unit min；Total time tl=1200min, heating plate initial temperature Fl=
31 DEG C, final temperature F2=57 DEG C；k=26.
The blueberries being pre-chilled are put into vacuum freeze drier, open vacuum pump；It is equal to 50pa to vacuum degree in vacuum chamber
When startup program temperature program and start timing；Entire drying process keeps vacuum degree is small to be equal to 50Pa, indigo plant after about 1450min
The certain kind of berries fruit freeze-drying terminate, blueberries be freeze-dried after, moisture content of material between 5.0%~7.0%, and rapidly
Material is removed into freeze drier, is packed into aluminium film packaging bag.
Claims (1)
1. fruit preparation method is lyophilized in a kind of instant blueberry, it is characterised in that comprise the steps of:
(1) using the blueberries of fresh mature as raw material, impurity removing is removed；
(2) 50~l00ppm aqueous solution of chlorine dioxide is prepared, 3~5min is wherein impregnated into the blueberries merging of select,
It is drained and standby；
(3) blueberries are fitted into lyophilized plate to be put into -45 DEG C or less freezers and 180-240min is pre-chilled；
(4) refrigerator is opened, water vessel refrigerant temperature is made to reach -30 ~ -40 DEG C；Temperature of heating plate during vacuum freeze drying
It is heated up and is controlled using computer program, heating plate temperature-rise period presses function F=Fl+k×(t / t1) 2 progress,
In formula: F is heating t moment temperature of heating plate, t=0~t1, unit min；Total time t1=1000~1200
min ；
Heating plate initial temperature F1=30~35 DEG C, heating plate final temperature F2=50~60 DEG C；k=(F2-F1) ；
(5) blueberries being pre-chilled are put into vacuum freeze drier, open vacuum pump；When vacuum degree in vacuum chamber is equal to 50Pa
Startup program temperature program simultaneously starts timing, and entire drying process keeps vacuum degree is small to be equal to 50Pa；
(6) after blueberries freeze-drying, moisture content of material removes material between 5.0%~7.0%, and rapidly
Freeze drier is packed into aluminium film packaging bag sealing, is stored at room temperature；Preferably, it is stored under the conditions of 0 DEG C~-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810616836.2A CN110353031A (en) | 2018-06-15 | 2018-06-15 | A kind of instant blueberry freeze-drying fruit preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810616836.2A CN110353031A (en) | 2018-06-15 | 2018-06-15 | A kind of instant blueberry freeze-drying fruit preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110353031A true CN110353031A (en) | 2019-10-22 |
Family
ID=68212849
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810616836.2A Pending CN110353031A (en) | 2018-06-15 | 2018-06-15 | A kind of instant blueberry freeze-drying fruit preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110353031A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950024766A (en) * | 1994-02-14 | 1995-09-15 | 한동근 | Manufacturing method of wild blueberry extract dry powder containing high anthocyanoside |
| JP2006187214A (en) * | 2004-12-28 | 2006-07-20 | Saitama Prefecture | Blueberry tea and blueberry beverage |
| CN103300204A (en) * | 2013-06-13 | 2013-09-18 | 沈阳农业大学 | Production method for crisp blueberries |
| CN104982848A (en) * | 2015-06-09 | 2015-10-21 | 广东庭颢药业股份有限公司 | Instant mulberry frozen dried fruit and preparation method thereof |
| CN105124099A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Dried blueberry fruits and production method thereof |
| CN106858020A (en) * | 2017-03-14 | 2017-06-20 | 大兴安岭中北农业科技股份有限公司 | blueberry dried fruit and preparation method thereof |
-
2018
- 2018-06-15 CN CN201810616836.2A patent/CN110353031A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950024766A (en) * | 1994-02-14 | 1995-09-15 | 한동근 | Manufacturing method of wild blueberry extract dry powder containing high anthocyanoside |
| JP2006187214A (en) * | 2004-12-28 | 2006-07-20 | Saitama Prefecture | Blueberry tea and blueberry beverage |
| CN103300204A (en) * | 2013-06-13 | 2013-09-18 | 沈阳农业大学 | Production method for crisp blueberries |
| CN104982848A (en) * | 2015-06-09 | 2015-10-21 | 广东庭颢药业股份有限公司 | Instant mulberry frozen dried fruit and preparation method thereof |
| CN105124099A (en) * | 2015-09-03 | 2015-12-09 | 广东融和生态农业有限公司 | Dried blueberry fruits and production method thereof |
| CN106858020A (en) * | 2017-03-14 | 2017-06-20 | 大兴安岭中北农业科技股份有限公司 | blueberry dried fruit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103340362B (en) | A kind of crisp of fruits and vegetables compound and preparation method thereof | |
| CN102342565B (en) | Combined drying method | |
| CN1258990C (en) | Method for processing leisure seasoning dewatered fruit and vegetable | |
| CN1225200C (en) | Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip | |
| CN102077983B (en) | Compound colour conserving method for prolonging storage period of dehydrated lettuce slices | |
| CN104522551A (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN109170772A (en) | A kind of fragrant walnut kernel processing method of silver | |
| CN106234564B (en) | A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration | |
| CN107410973A (en) | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment | |
| CN104522552A (en) | Method for preparation of instant crispy Abelmoschus esculentus by three-stage pulse spouting negative pressure low-frequency microwave drying | |
| CN104489566A (en) | Method for jointly producing low-oil-content chips by microwave vacuum pre-frying and then subsequent negative microwave spouting drying | |
| CN104642824A (en) | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying | |
| CN105053873B (en) | Preparation method of black tomato freeze-dried powder | |
| Lewicki et al. | Rehydration properties of dried onion | |
| CN106387740A (en) | Processing method of kiwifruit crisp slices | |
| CN105767138B (en) | Drying means rich in starch fruit and vegetable tablet | |
| CN111084363A (en) | Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying | |
| CN110353031A (en) | A kind of instant blueberry freeze-drying fruit preparation method | |
| CN101411355B (en) | Method for processing dried lichee and dried longan | |
| US3281251A (en) | Dehydration of green peas | |
| CN101836671A (en) | Method for processing crispy fresh jujube | |
| CN104322768A (en) | Preparation method of moringa-okra nutritious tea | |
| CN104799211B (en) | The preparation method of Kiwi berry crisp chip | |
| CN106107681A (en) | The processing method of dried fruit goods | |
| CN106722460B (en) | Method for drying day lily by using freezing method to keep color and shape |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191022 |
|
| WD01 | Invention patent application deemed withdrawn after publication |